I was given a jar of almond butter that was certified as kosher for Passover, and I wanted to make creative use of it. At first, I was focused on desserts, but then I thought about all the savory uses made of peanut butter and decided to work on a salad dressing.
Asian peanut butter sauce was my original inspiration, but the final results are entirely different and much more subtle. This healthy citrus-ey sauce has a lushness that suggests a much richer cream or mayonnaise base.
Almond Butter Dressing
2-4 Tbl. almond butter
1/3-1/2 cup safflower oil (start with the smaller amount and adjust later to taste)
juice 1 lemon
1 tsp.- Tbl. balsamic vinegar
ground ginger, salt, and pepper to taste
1/4 tsp. minced garlic (or more, to taste)
4 Tbl. orange juice, or more as needed to thin out dressing
2 chopped scallions
optional: drizzle honey
Combine everything and serve immediately or chill. If made ahead, the sauce will thicken and will need to be thinned out before serving with more orange juice. Fresh ginger would be nice in place of or in addition to the dried ginger.
Serve with salad of mixed lettuce, avocado, mango, tomato, scallions, craisins, and sliced almonds.